Cumberland Sauce Recipe

Ingredients

• 1 cup (240ml) red currant jelly 1 cup (240ml) red currant jelly
• Zest and juice of 1 orange Zest and juice of 1 orange
• Zest and juice of 1 lemon Zest and juice of 1 lemon
• 1 tablespoon (15ml) port wine 1 tablespoon (15ml) port wine
• 1 tablespoon (15ml) red wine vinegar 1 tablespoon (15ml) red wine vinegar
• 1 teaspoon (5g) Dijon mustard 1 teaspoon (5g) Dijon mustard
• 1/2 teaspoon (2.5g) ground ginger 1/2 teaspoon (2.5g) ground ginger
• 1/4 teaspoon (1.25g) ground cloves 1/4 teaspoon (1.25g) ground cloves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 30g, 25g
• Protein: 0g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, melt the red currant jelly over low heat.
2. 2.
   Add the orange zest, lemon zest, orange juice, lemon juice, port wine, red wine vinegar, Dijon mustard, ground ginger, and ground cloves to the saucepan.
3. 3.
   Stir well to combine all the ingredients.
4. 4.
   Simmer the sauce over medium heat for about 10 minutes, stirring occasionally, until it thickens slightly.
5. 5.
   Season with salt and pepper to taste.
6. 6.
   Remove from heat and let the sauce cool before serving.

Treat your ingredients with care...

• Red currant jelly — Ensure the jelly is melted completely before adding the other ingredients to achieve a smooth consistency.
• Orange and lemon zest — Use a fine grater to obtain the zest, avoiding the bitter white pith.
• Port wine — Choose a good quality port wine to enhance the flavor of the sauce.
• Dijon mustard — Opt for a smooth Dijon mustard to avoid any graininess in the sauce.
• Ground ginger — Adjust the amount of ginger according to your preference for spiciness.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper.
• If you prefer a smoother texture, strain the sauce before serving.
• Adjust the sweetness by adding more or less red currant jelly.
• Store the sauce in a sealed jar in the refrigerator for up to two weeks.
• Serve the Cumberland Sauce at room temperature for the best flavor.

Serving advice

Serve Cumberland Sauce alongside roasted meats such as venison, duck, or ham. It also pairs well with cold cuts and pâtés. Drizzle the sauce over the meat or use it as a dipping sauce for a burst of tangy sweetness.

Presentation advice

Present the Cumberland Sauce in a small sauceboat or a decorative bowl to showcase its vibrant color. Garnish with a sprig of fresh herbs, such as parsley or thyme, for an elegant touch.